recipe reviews for:

Caraway Rye Bread

“IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan”

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Reviewed: Oct. 25, 2009

My husband and I both liked this one. The only change I would make in the future is adding extra caraway seed. Very moist. Hubby wants it in a sandwich for lunch tomorrow.

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Reviewed: Sep. 9, 2009

I made this tonight for the second time in less than a week, meaning I LOVE THIS BREAD! Super easy, super flavorful. I doubled the caraway seed but followed the recipe to the letter aside from that. If you like rye bread, you've got to try this one. :)

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 23, 2009

This is why I learned to make bread. Dense, flavorful with a chewy crust this is bakery quality bread. The only thing I changed was to add more caraway seed. Thanks for an excellent recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Aug. 20, 2009

Really steller bread.

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jwesthale

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Reviewed: Jun. 21, 2009

I thought this bread was delicious. I substituted whole wheat flour for the all-purpose flour and it turned out great. Although I let it rise two times before baking, the final baked bread didn't rise all that much but it still tasted great.

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Stephanie

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Reviewed: May 31, 2009

This turned out too heavy and chewy for me. I guess I'll keep buying rye bread at the local bakery.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 28, 2009

i wish i wouldn't have waited so long to make this bread...it is a great recipe...i did use the bread machine to bake it as well and was impressed with the results...nice and lite and tasty...but next time i will just do the dough thingy and shape like a rye loaf and bake in the oven...i had to use dark rye flour coz that is what i had and did add vital wheat gluten as well (i do that with all my breads now)...oh it is so good...thanks for the recipe!!!

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Apr. 18, 2009

Great bread!! Made the dough in my bread machine. I doubled the caraway seeds, (I like them), added 1 Tbsp vital wheat gluten as I wanted a softer less dense bread, brushed the top with egg and sprinkled with more caraway seeds. Thanks for sharing your recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Apr. 6, 2009

I created this dough with my breadmaker. I put the wet ingredients on the bottom and topped with sugar, salt, the flours and topped with the caraway seeds and yeast. I selected the dough cycle and saw that it was a little too wet so I added 1/4 cup of all purpose flour and a couple of hours later had heavenly dough. The bread was absolutely perfection! Thank you so much for this recipe. I reviewed it on my blog.

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Suzie the Foodie

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Reviewed: Mar. 26, 2009

I made this today and it is wonderful! Tender and flavorful. It's going to be my 'go to' recipe for rye bread. The only changes I made were reducing the amount of caraway seeds to 1 teaspoon, and because rye dough is terribly sticky, I oiled my hands liberally before keading. Thanks for a great recipe.

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CooknCater

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Reviewed: Jan. 24, 2009

This was a lovely rye bread - nice and flavorful. Mine didn't rise quite as much as I would have liked, but that's certainly not the recipes fault. I did increase the caraway to suit my tastes.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Nov. 9, 2008

This is the best rye bread I've ever tasted. I love rye bread, but have never tried it fresh, only the dry version from the supermarket. This is just amazing! And was easy too!

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cheflala

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Reviewed: Oct. 10, 2008

This was the first bread I ever made and it came out great. Though I didn't have any round baking pans, I just put the dough into some metal bowls and.. ta da! Tasted so good and made my house smell awesome - good bread!

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RowanBeef

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Jun. 28, 2008

Millie Feather- Bread genius! This was way better than I thought it would be. I doubled the caraway, but that was the only change. I baked half in a bread loaf pan and one in a round loaf, they did not rise very much when baking. However, this was probably my fault. After reading other reviews, I probably should have let the bread rise longer than an hour. You need to stop reading this and go bake some of this bread right now. AWESOME!! Making patty melts with what is LEFT...already ate most of it right away....

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solar_biscuit

Cooking Level: Intermediate

Home Town: Ramona, California, USA

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Reviewed: May 18, 2008

This was the recipe I was searching for. It tasted just like my grandma's. Excellent

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Junice Wonnacott-Taylor

Cooking Level: Intermediate

Home Town: Dauphin, Manitoba, Canada

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Reviewed: Dec. 2, 2007

Having read the reviews, I made one change with the caraway seeds. I added 1 TBSP of finely ground caraway seeds (used a coffee grinder) and also added 1/2 TBSP of whole caraway seeds to the dough. Then I sprinkled a a teaspoon or so on top. Delicious!

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faithann

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Reviewed: Nov. 11, 2007

This is the first rye bread I've baked and am I happy I chose this recipe. It was very easy to make and the result is fantastic: very light and subtly flavorful. I started the kneading process with all of the rye flour and only two cups of all purpose flour and slowly added the additional 3/4 cups as the dough became too sticky to knead. It worked beautifully with a total kneading time of five minutes. Only change I made was doubling the amount of caraway seeds. Thanks, Millie, for a great recipe which will become a regular in my kitchen.

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Tarte Citron

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Very good flavor, used a 20/80 mixture of soft white wheat and hard red, used a bit more rye flour. Very tasty bread, will make this again.

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Bbudus

Cooking Level: Expert

Home Town: Springfield, Nebraska, USA

Living In: Broadview, Montana, USA

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Reviewed: Jul. 26, 2007

wow! This recipe turned out great. I used the whole recipe to make 1 big loaf - living in high altitude I needed to add a little extra flour and it baked for about 5 min longer. I tried another recipe for rye bread from this site that didn't turn out at all! Thanks so much! I will be using this often!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Mar. 29, 2007

This bread is delicious! I was out of brown sugar... I wish I had molasses to sub, but honey had to do... still, it's very moist. I baked it in bread pans. Will make again - so far my favorite rye bread recipe on this site. And next time I will use molasses instead of brown sugar.

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